Paneer Bhurji
Crumbled cottage cheese scrambled with onions, tomatoes, and warm spices. Cooked quickly on the stovetop until the cheese is lightly golden and vegetables are soft.
Ingredients
Method
Crumble the cottage cheese with your fingers or a fork into bite-sized curds; mince the garlic and ginger; finely dice the onion and tomato; slice the green onions, keeping whites and greens separate.
Heat coconut oil in a large skillet over medium-high heat.
Add the diced onion and whites of the green onion; sauté for 2 minutes until softened and fragrant.
Stir in the minced garlic and ginger; cook for 30 seconds until aromatic.
Add the garam masala, turmeric, and chili powder; stir constantly for 15 seconds to bloom the spices.
Add the chopped tomato; cook for 3 minutes, stirring occasionally, until the tomato begins to soften and release its juices.
Add the crumbled cottage cheese to the skillet; stir gently but constantly for 4–5 minutes until the mixture is heated through and the cheese develops light golden spots. The texture should be lightly scrambled, not mushy.
Taste and adjust salt as needed; remove from heat and stir in the reserved green onion greens.
Transfer to a serving dish and serve warm alongside roti, naan, or rice.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →